- 2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
- 8 cups canned low-salt chicken broth
- 1 1/2 pounds russet potatoes, peeled, cut into 3/4-inch cubes
- 3/4 pound carrots, peeled, cut into 1/2-inch-thick rounds
- 1 1/2 teaspoons ground coriander
- 1 15-ounce can golden hominy, drained
- 6 green onions, chopped
- 1/3 cup chopped fresh cilantro
- 5 tablespoons fresh lime juice
- Place chicken, broth, potatoes, carrots and coriander in large pot and bring to boil. Reduce heat to medium-low and simmer until chicken and vegetables are tender, stirring occasionally, about 40 minutes. Add hominy, green onions, cilantro and lime juice and simmer 5 minutes to blend flavors. Season soup to taste with salt and pepper.